Sunday, September 18, 2011

Red Grouper

We picked up a fish at the market that we have never cooked before. It is Red Grouper. Upon looking up information on it we knew that the flesh could dry out when cooked. I Took some mayonnaise and spread it on the flesh part of the fish and then sprinkled it with a fish seasoning. The mayonnaise helps to keep the fish moist while it is being cooked on the grill.

Made a couscous with saffron and chives. Grilled asparagus that was drizzled with olive oil. A side salad with lettuce, cucumber, and tomato that was drizzled with balsamic vinegar and olive oil.

SIDE NOTE: After having the fish cooked this way I have decided that I would not cook red grouper this way again. Grouper has a very meaty and dense texture. It doesn't have a lot of flavor on its own. I think the next time I decide to make something with this fish, I will cook it a different way so that it can be really flavorful.

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Sue's Kitchen Digest

The reason behind the name Kitchen Digest. Digest has two meanings: the noun which is an organized collection of condensed information (the recipes) and the verb which means the absorption of food or to absorb mentally.

My hope is that I have in some small way inspired you to get into your kitchen and cook up something wonderful.

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About Me

Growing up I loved to cook, it was my passion. As I entered High School I seriously considered going to culinary school, but at the last moment I changed my mind because I was afraid I would lose my passion for food. As time went on I continued to cook at home but I got away from real cooking. I went with things that were easy and not necessarily good for you. I kinda got away from the kitchen. I started cooking again and this time real food.